Fire Roasted Artichokes Recipes

FIRE ROASTED ARTICHOKES WITH GARLIC AIOLI

Steps:

• Trim the stems (to about 1 inch) and about 1 inch from the tops.
• Bring a gallon of salted water to a boil in a large pot. Squeeze lemon halves into water and add to water, along with trimmed artichokes. Simmer artichokes and cook until tender, about 15-20 minutes (a knife should slide through fairly easily). Remove artichokes with tongs and let any excess water drip from tops. Drain on paper towels and set aside until cool enough to handle.
• Cut each artichoke in half and then in half again into quarters. Remove the hairy choke using a spoon or grapefruit spoon and discard. Set aside in a large bowl or a large gallon ziptop bag.
• In a medium bowl, whisk together the balsamic vinegar, 4 cloves of garlic, rosemary, olive oil, pepper, and salt to taste. Pour over the artichokes and toss together to coat. Marinate for at least 30 minutes, but up to two days.
• Prepare garlic aioli. Cut off top of head of garlic and drizzle with a little olive oil. Sprinkle with salt and pepper and wrap in foil. Bake at 400° F for 30-40 minutes, or until soft. Squeeze garlic into small bowl and use a fork to mash. Add mayonnaise, parsley, lemon juice, salt & pepper. To thin out, if needed, add a few dashes of milk and stir.
• Prepare gas or charcoal grill for high heat.
• Using tongs, place the artichokes on the grill and cook for about 30 seconds per side until well charred.
• Remove from the grill and serve warm with garlic aioli.

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

FIRE-GRILLED ARTICHOKES

Steps:

• For the Calabrian pepper aioli: In a food processor, combine and puree the lemon juice, Dijon mustard and peppers. Fold the mayonnaise into the puree and mix well. Reserve.
• For the artichokes: Cut the artichokes in half lengthwise, splitting the stem. Remove the two bottom layers of leaves and, with a potato peeler, peel the stem until the outer fibers are removed. With a small spoon, dig out the inner fibers at the center of the artichoke.
• Submerge the artichokes in a bowl of cold water and add the lemon juice to prevent browning.
• Bring 1 gallon water to a boil and add 1/4 cup of the salt, stirring until dissolved. Add the artichoke halves to the boiling water and cook until a fork inserts easily into the stem, 10 to 15 minutes, depending upon the size of the artichoke. Remove from the boiling water and place in ice cold water to chill.
• Heat a char broiler or wood-fired grill. Brush the cut side of the artichokes with the oil, season with the remaining 2 teaspoons salt and the pepper. Place cut-side down on the grill and cook until heated through.
• Serve with the Calabrian pepper aioli.

ROASTED ARTICHOKE HEARTS PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

FIRE ROASTED ARTICHOKES

Steps:

• Heat an oven to 500 degrees or have ready hot coals on a grill.
• Cut out pieces of aluminum large enough to wrap up each artichoke.
• For EACH artichoke serving add the ingredients listed above, {{divided}} among the six artichokes.
• Seal the aluminum tightly around each artichoke. Roast directly on the hot coals or in the oven for 3 minutes. Turn then roast an additional 3-5 minutes.
• Serve with your favorite artichoke dipping sauce-vinaigrette, mayonnaise, etc.